Gentleman@Home

Dark Meat Chicken Noodle Soup in the Instant Pot

Posted on June 3, 2017

Our significant other fell sick with a sinus infection. She felt terrible. We will spare you the specifics, but she was confined to bed for a couple of days. We wanted to help. About the only thing that we could do is prepare comfort food.

We searched the internet for “best food for sick wife.” Of course, we’ve always associated chicken soup with being sick. According to Women’s Health Magazine, a scientific explanation exists: “[t]he chicken contains an amino acid called cysteine, which helps thin mucus in the lungs, and the hot broth helps to keep nasal passages moist, prevent dehydration, and fight inflammation in the throat. Plus, the other ingredients may help the body kick a cold by stopping congestion and inflammation in their tracks.”

After settling on chicken noodle soup, we had to determine how to customize it. Followers of this blog understand that we at G@H tinker. Never can we let a meal be ordinary when it could be extraordinary–or even just different. Seeking to accentuate the “comfort” for our ailing wife, we opted for skin-on chicken thighs. And, just because we were bored, we used these 9-Grain Homemade Noodles from Hy-Vee.

You’ll be happy to know the wife has rebounded; she’s feeling great now.

Dark Meat Chicken Soup in the Instant Pot

Ingredients

  • One tablespoon of olive oil
  • Four chicken thighs
  • One yellow onion, diced
  • Three celery stalks, chopped
  • Three carrots, peeled and chopped
  • Seven cups of chicken stock
  • One tablespoon of fresh oregano, chopped
  • One tablespoon of fresh basil, chopped
  • 1/2 tablespoon of garlic powder
  • 1/2 tablespoon of red pepper flakes
  • Eight ounces of noodles
  • Salt, to taste

Directions

Turn pressure cooker to “Sauté” function and add olive oil. When hot, place chicken tights skin-side down. Cook for five minutes, then flip to skin-side up for another three minues. Remove chicken, and set aside.

Add onion, celery and carrot. Cook until onions become translucent.

Turn off pressure cooker. Add chicken. Pour in chicken stock. Mix in oregano, basil, garlic powder and red pepper flakes. Cook on “High Pressure” for 12 minutes. Manually release pressure.

Remove chicken, and set aside. Add noodles. Cook on “High Pressure” for one minute. Manually release pressure.

Once chicken cools enough to handle, remove skin and bone. Chop chicken into chunks. Return chicken to soup. Season with salt.

Serves eight people.

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